Here are several
KRINGLA

1/2 c. butter, softened
1 1/4 c. sugar
2 eggs
1 tsp, vanilla
1/2 tsp. salt
1/2 c. buttermilk
1 c. commercial sour cream
1 tsp. baking powder
1 tsp. baking soda
4 c. flour

Cream butter and sugar. Add eggs, vanilla, and salt. Beat until light
and fluffy. Add rest of of ingredients. Chill overnight. Take a
tablespoon of dough and roll into a long thin "snake." Shape into a
pretzel shape or figure eight. (You may have to experiment with the
length and thickness of the "snake." They puff out quite a bit when
baked.) Bake on ungreased cookie sheet at 425 degrees for 6-7 minutes.
They're best when the bottom is golden color and top is still fairly
white, not browned. Otherwise they tend to be dry if overbaked.

Cranberry Nut Bars
2 Eggs
1 cup Sugar
1 cup Flour
1/3 cup Butter, melted
1 1/4 cups fresh or frozen Cranberries
1/2 cup chopped walnuts
Preheat oven to 350. Grease an 8-inch square baking pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly in pan. Bake for 40 to 45 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool and cut into bars. (Makes 24)

Anise Drops

3 eggs
1 c. sugar
1 3/4 c. flour
1 tsp baking powder
1/2 tsp vanilla extract
1 1/2 tsp anise seeds
In a large bowl, beat the eggs and the sugar for 10 minutes ( I cheat!!) .
Mix flour and baking powder. add vanilla and anise to egg mix and stir in
flour. Drop by teaspoonsful on a greased cookie sheet and let stand at room
temperature over night. Bake at 350 until beige. Makes about 70.

Spritz
1 1/2 cups butter
1 cup sugar
1 large egg
2 teaspoons vanilla or almond extract
4 cups flour
1 teaspoon baking powder
Preheat oven to 375F. Stir together baking powder and flour. Cream the butter and the sugar until light and fluffy, add the egg and the extract. Mix in the flour/baking powder. I have found the easiest way to get the dough into the press is to scoop up a large clump of dough and roll it into a sausage shape with my hands. Now just slip the dough into the press. Screw down the handle until it's ready to come out of the piping tip.
Pipe onto ungreased sheets. They expand a little but not a huge amount. I place half a candied cherry or half an almond in the middle of the swirl for decoration. Bake for 10-12 minutes, until golden and slightly browned around the edges.
CJ

There have been tons posted on the Dessert Exchange. Check the threads below.

Here is a link that might be useful: Christmas

Last year I made a number of kinds of Refrigerator (Icebox) Cookies because I needed so many cookies at various events throughout Dec. I could just take out the rolls, slice off what I wanted of each and then put the rest back... it worked really well. But the favorite one of all was Santas Whiskers; not only is it interesting, but also tastes great.

SANTA'S WHISKERS
This slice and bake cookie filled with cherries and pecans is rolled in coconut. The cookie's name has been passed through generations of bakers.
Preparation 40 min.
Chilling 1 hrs.
Baking 12 min.

Ingredients:

* 1 cup LAND O LAKES® Butter, softened*
* Â 1/2 cup sugar
* Â 1/2 cup powdered sugar
* Â 1 egg
* Â 1 teaspoon vanilla
* Â 2 1/4 cups all-purpose flour
* Â 1 1/2 cups red and/or green candied cherries, halved
* Â 1 tablespoon all-purpose flour
* Â 1 cup coarsely chopped pecans
* Â 3 cups sweetened flaked coconut

Instructions:

Combine butter, sugar, powdered sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 2 1/4 cups flour. Continue beating until well mixed.
Combine cherries and 1 tablespoon flour in small bowl; toss to coat. Stir in cherry mixture and pecans by hand; mix well.
Shape dough into 3 (10x1 1/2-inch) rolls on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate until firm (1 hour).
Heat oven to 350°F. Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 14 minutes or until edges are very lightly browned.
*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

Yield:Â Â 10 dozen cookies

Thanks so much for your recipes and direction

Mary aka Tuppermom

I made a cookie recipe book for my neice a year or two ago. These are all tried and true recipes. Where possible I tried to give the sources of the recipes too.

Chocolate Walnut Biscotti

Cookie type: bar

This is a favorite Italian cookie. They are perfect for dunking in coffee. This recipe came from Five Brothers A Year of Tuscan Cooking book, 1997. The recipe makes 3 dozen cookies.

Ingredients

2 cups chopped walnuts
3 oz semisweet chocolate
1/3 cup unsalted butter
2 cups flour
2 teas baking powder
3 eggs
1 cup sugar
2 teas finely grated orange zest

Directions

Preheat oven to 350 degrees. Place walnuts on a cookie sheet; toast about 10 minutes or until golden brown. Melt chocolate and butter together, stir until smooth. Let mixture cool. In a bowl, sift flour and baking powder. In a large bowl, beat eggs lightly. Gradually add sugar, beat until light and fluffy. Add orange zest. Stir in cooled chocolate mixture. Stir in flour mixture until well blended. Add nuts. Stir to mix well. Divide dough in half. Wrap in plastic and chill for at least 1 hour.

On a greased cookie sheet, form into two flattened logs, each about 14 inches x 2 ½ inches. Place 4 inches apart on the cookie sheet. Bake 30 minutes or until logs are firm when pressed in the center,

Remove from oven. On a cutting board, cut logs crosswise on the diagonal into ½ inch slices. Return to oven, arranging biscotti cut side down on cookie sheets. Bake 10 minutes or until crisp.

(Recipe for) Christmas Cookies

His recipe was taken from Gooseberry Patch Old Fashioned Country Cookies. It was submitted by Charlotte Worlitz.

Light oven, get bowl, spoons and ingredients; grease pan; crack nuts; remove 10 blocks, seven toy autos and one wad of chewing gum from the kitchen table. Measure 2 cups flour; remove Johnnys hands from flour, wash flour off him, measure 1 more cup of flour to replace flour on floor. Put flour, baking powder and salt in sifter. Answer doorbell. Return to kitchen. Remove Johnnys hands from bowl. Wash Johnny. Answer phone; return. Remove ¼ inch salt from greased pans. Grease more pans. Look for Johnny. Answer phone. Return to kitchen and find Johnny. Remove his hands from bowl. Wash shortening, etc. off him. Take up greased pans and find nut shells in it. Head for Johnny who flees, knocking bowl off table. Wash kitchen floor. Wash table. Wash kitchens walls. Wash dishes. Wash Johnny. Call bakery.

Chrusciki (Angel Wings)

Cookie type: formed

Chrusciki is the Ukrainian word for these cookies. I think every ethnicity has some variation of these fried cookies. These were the one cookie my mother would let my father make.

Ingredients

2 eggs
7 egg yolks
1/3 cup heavy cream
1 jigger whiskey (rum can also be used)
1 teas vanilla
3 tbsp sugar
4 cups flour
¼ teas baking powder
oil for frying
confectioners sugar

Directions

Beat yolks and whole eggs in a bowl until thick. Add sugar, cream liquor and vanilla. Beat well. Add all dry ingredients except confectioners sugar. Mix until well blended. Knead dough unit it stiffens. Roll dough out thin. Cut into 1 x 4 inch strips. Cut a gash through the center of the strip and twist one end through. Fry in deep oil (375 degrees) until light brown. Dust with confectioners sugar.

Hints, tips, tricks and how to cheat

Hapanowicz Meat Market in New York Mills, NY sells a very good rendition of these cookies that you can pass off as home made.

Confetti Caramel Bars

Cookie type: bar

These were a favorite of Julias! The recipe came from Betty Crocker Cookies Brownies & Bars, 1995. The recipe states it makes 3 dozen bars.

Ingredients

1 cup brown sugar
1 cup (2 sticks) butter or margarine, softened
1 ½ teas vanilla
1 egg
2 cups flour
½ cup light corn syrup
2 tbsp butter or margarine
½ package (1 cup) butterscotch chips
1 ½ to 2 cups assorted candies and nuts (such as colored chocolate chips, candy corn, candy-coated candies, mini M&Ms, etc.)

Preheat oven to 350 degrees. Mix brown sugar, 1 cup butter, the vanilla and egg in a large bowl. Stir in flour. Spread evenly in the bottom of an ungreased rectangular pan, 13x9x2 inches. Bake 20 to 22 minutes. Cool 20 minutes.

Heat corn syrup, 2 tablespoons butter and butterscotch chips in a heavy 1 quart saucepan over low heat, stirring constantly, until chips are melted; remove from heat. Cool 10 minutes.

Spread butterscotch mixture over the baked layer. Sprinkle with candy and nuts; gently press into butterscotch mixture. Cover and refrigerate at least 2 hours until butterscotch mixture is firm. Cut into 2x1 ½ inch bars.

Hints, tips, tricks and how to cheat

I dont recommend microwaving the butterscotch chips. They dont melt thoroughly.